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1 teaspoon ground cinnamon
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup grated zucchini
1 cup fresh blueberries
Directions
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, beat together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
Stir the grated zucchini into the wet ingredients.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Gently fold in the blueberries, being careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Variations & Tips
For a nutty twist, add 1/2 cup of chopped walnuts or pecans to the batter. If you prefer a bit more spice, increase the cinnamon to 1 1/2 teaspoons or add a pinch of nutmeg. You can also substitute half of the all-purpose flour with whole wheat flour for a heartier texture. For a citrusy note, add the zest of one lemon to the batter. If fresh blueberries are not available, frozen ones can be used; just be sure to toss them in a bit of flour before folding them into the batter to prevent them from sinking.
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